Hollandaise/butter sauce (with oyster)

🧈 Recipe: Real Roots Hollandaise Sauce

Can also be made without the oyster for a 'regular' hollandaise sauce.

Fat-rich, mineral-boosting sauce with butter or ghee

🧾 Ingredients (for about 2-3 servings)

• 100 g grass-fed butter or ghee

• 2 egg yolks (organic, fresh)

• 1 to 2 Real Roots Oyster 30 capsules
  (contents – open capsule)

• A pinch of  Celtic sea salt

• 1 tbsp lemon juice (freshly squeezed) (add in step 3!)

👨🍳 Preparation

🔸 1. Melt the butter or ghee

• Do this gently over low heat – do not let it bubble or brown.

• Then let it cool down to  hand warm (around 50–55 °C).

🔸 2. Whisk the egg yolks until airy

• In a heatproof bowl (e.g., stainless steel), whisk the egg yolks with the lemon juice and salt until the mixture lightens slightly in color.

🔸 3. Warm au bain-marie

• Place the bowl over a pan of gently boiling water (the bowl must not touch the water).

• Keep constant whisking until the mixture starts to thicken.

🔸 4. Slowly add the melted butter or ghee

• Pour the warm fat very slowly while whisking. Start drop by drop, then in a thin stream.

• The sauce becomes creamy and thickened if you whisk patiently.

🔸 5. Add the oyster extract

• Once the sauce is thickened, remove the bowl from the heat.

• Add the contents of 1 to 2 oyster capsules and stir well.

• Taste and add more lemon or salt if desired.

💡 Tips & Variations

• Dairy-free? Use ghee instead of butter.

• Extra creaminess: Add a small splash of raw cream (if well tolerated).

• Do not overheat – keep the heat low, otherwise the egg will curdle too quickly.

• Prefer blender style? Blend everything except the fat, then slowly pour in warm butter/ghee while blending.

🍽 Delicious with:

• Poached eggs or eggs in cottage cheese wraps

• Salmon or mackerel

• Liver, heart, or other (organ) meat dishes